Roasted Butternut Squash and Sweet Potato Soup


Roasted Butternut Squash and Sweet Potato Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Yield: ~2 quarts
 
When the weather cools, a bowl of hot soup is a lunch or dinner favorite. Fall and winter bring delicious squashes and hearty root vegetables in abundance. You can make a particularly tasty soup by roasting your vegetables and pureeing them with some broth to achieve the consistency you like. The quantities of the vegetables can be adjusted and even the choice of vegetables can vary. In the base recipe here, I have used butternut squash, sweet potatoes, and a yellow onion, but you can change up the taste a bit by adding garlic, carrots, other squashes, or even something more exotic such as a small beet. If you use vegetable broth and leave out the sour cream garnish, this recipe will meet the guidelines for being vegan.
Ingredients
  • 6 cups butternut squash cut into ~1 inch dice
  • 4 cups orange yams or sweet potatoes cut into ~1 inch dice
  • 1 large onion cut into ~1 inch dice
  • 2 to 3 tablespoons of olive oil
  • 2 14.5 ounce cans of vegetable or chicken broth
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg (a microplane works well for this)
  • Salt and freshly ground black pepper to taste
  • Diced red pepper for garnish (optional)
  • Celery leaves or parsley leaves for garnish (optional)
  • Light sour cream thinned with a bit of milk or water for garnish (optional)
Instructions
  1. Pre-heat the oven to 450 degrees F. Line a 1/4 sheet pan or a large baking pan with aluminum foil. Place the vegetables in a large bowl and stir to mix. Drizzle with the olive oil, sprinkle with ~1 teaspoon of salt, and mix to coat all of the vegetables evenly. Pour into the lined baking pan and distribute the vegetables into an even layer. Roast in the oven for 30-40 minutes or until the vegetables are tender and are beginning to brown at the edges. Remove from the oven. At this point you can use a standard blender to puree batches of the vegetable mixture with the broth and spices or you can use an immersion blender. In either case, you transfer the mixture to a sauce pan (3 quarts or larger) so that you can heat it to serving temperature. If you would like a thinner consistency, add additional broth or water. Taste and adjust the seasoning. Pour into serving bowls and garnish with a sprig of parsley or celery leaves, diced red pepper or some sour cream. An especially attractive way to use the sour cream is to use a small spoon to distribute dots of thinned cream in a circle. Use a toothpick to drag a line connecting through the middle of all the dots to make a pretty pattern.

Streusel Topped Sweet Potato Casserole


Streusel Topped Sweet Potato Casserole
Author: 
Recipe type: Sides
Prep time: 
Cook time: 
Total time: 
Yield: 18 1/2 cup servings
 
Adapted from Cooking Light.
Ingredients
Potato Mixture
  • About 5 pounds of sweet potatoes
  • 3/4 cup half and half
  • 1/4 cup maple syrup
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon salt
  • 1 large egg, lightly beaten
  • Cooking spray or oil
Streusel Topping
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup chilled butter (1/2 stick), cut into small pieces
  • 1/2 cup chopped pecans
Instructions
  1. Preheat oven to 375 degrees F. Place the sweet potatoes in a large pot and cover with water. Bring to a boil. Reduce the heat and simmer until tender, about 20 to 30 minutes. Drain and cool until you can touch them. Gently pull off the potato skins and cut the potatoes into large chunks. Beat at medium speed in the bowl of a stand mixer or with a hand mixer until the potatoes are smooth. If you are appliance free, use a potato masher. Combine the half and half, maple syrup, cinnamon, vanilla, salt, and egg. Add the mixture to the potatoes and mix until evenly combined. Spoon the potato mixture into the baking dish.
  2. To make the streusel, pulse the pecans a few times in a food processor leaving some large chunks and set aside in a small bowl. Pulse the flour and sugar to combine them. Add the chilled butter and pulse until the mixture resembles coarse meal. Add the pecans and pulse 2 or 3 times until the nuts are distributed. If you don’t have a food processor, chop the nuts with a knife. Mix the flour and sugar. Cut in the butter with a pastry blender, two knives, or a fork. Mix in the chopped nuts. Sprinkle the streusel evenly over the potato mixture. Cover and bake at 375 degrees F for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.